ok i am a new member;in fact this is my first post beside the roll call.i have been trying to make venision summer sausage every year but results have been less than i would like.here is what i have done in the past,grind 8lb deer thru a coarse and then fine plate/grind 2lb pork butt to add to it same grinding plates used/mixed with a 10 lb lem summer sausage kit according to directions/stuffed in casings/cooked in oven till internal temp hit 170.results were these/sausage showed alot of shrinkage alot of fat leaked thru my FIBROUS casings onto the pans/upon slicing i noticed the fat had a jelly like consistency, tasted alot like glorified meat loaf.Things i am planning on doing diffent=1.found out i didnt have the right plate for stuffing i was using the coarse plate not stuffing plate . 2.believe i am gonna add a meat binder like soy protein concentrate and immediatly after cooking soak sausage in ice water,both will reduce shrinkage i believe.3.Use encapsulated citic acid to add tangyness to the product.Ok any advice?are pork butt what i should use for the added fat in the meat?what about the jelly like appearance? help me out folks if ya can and.....I THANK YOU !!!!
post #1 of 9
11/18/07 at 10:47am